Essentially…
(a recipe for braised fennel yum and exploration of what it is we all do) Often, while sitting at my little market stall, I am approached by people who want to know what a herb DOES. People are always interested in the function of person, plant or object alike, because we want to know how best it can serve us. But when it comes to people and plants (because objects are often born... Read More
The loveliest sprout
I can’t believe I’m doing this to you. I mean, I hate sprouts. Really truly think they smell like socks and dirt and they make you fart to boot. It’s all Jamie’s fault. We were getting our weekly shopping and he saw brussels sprouts and started jumping up and down with excitement. Anybody who gets that excited about something that most people hate really... Read More
The loveliest parsnip
I went to a Burns supper a few weeks ago. I told my friend Gareth about it a few nights ago and he asked me what the hell a Burns supper was. I laughed, because I assumed that he was joking. But he wasn’t. When you grow up in Scotland, you just assume that people are joking when they say they don’t know who Robert Burns was. I mean, he’s one of our national treasures,... Read More
Leek
Tuesday and Thursday nights are my favourite nights of the week. That’s the night that Jam does jujitsu, and I get to stay home alone and reenact my single days. Now before you think that Jude Law comes for a visit (though I’d be hard pressed to throw him out on the street) I should probably point out to you that I was the lamest single person ever. I mean, most of... Read More
Choucroute: cooking with juniper berries
I have friends in high places. I mean, literally high places– up in the mountains, where juniper trees grow everywhere. Soft, succulent, aromatic juniper berries. Last week, I received a mystery box in the mail. Mystery, except for that familiar fresh woodsy smell that met me as I picked it up. And then I started screaming. If you haven’t seen a plant person get excited... Read More
Fried plantains
The first time I had a fried plantain, it was in Los Angeles. Jam had been talking about this local Cuban restaurant for years, but since he only mentioned the pork dish, and since, despite certain rebellions on Yom Kippur, I am at heart a Jewish girl, I couldn’t bring myself to get excited about it. Because pork grosses me out. I think it always will. Conditioning and such. But... Read More
Delicious green beans
There was a noticeable shift at the market this week. The stone fruit were still abundant, but the citrus were coming back too. The greens no longer looked wilted and miserable, and there were sweet potatoes at a few different stalls. I, being a major sweet potato lover, grabbed one to bake for dinner. Most of the Winter will see me eating baked sweet potatoes for dinner, usually... Read More
Glazed carrots
Did I ever tell you about the time that I learned about peeling carrots? No? I was working in a kitchen at the time– I had no professional cooking experience whatsoever, and lucked out at an organic cafe that needed a friendly counter-service person. It was the best, funnest, most informative and hardest job I’ve ever had. My boss was a fantastic chef, who was also... Read More
Beet Kvass– nicer than it sounds
The first time I ever tried beet kvass, I drank it for the health benefits alone. My mind couldn’t get around the salty beet flavour, and, as it turned out, my gut couldn’t either. My digestion wasn’t that great at the time, and so after a couple of pints, I was doubled over in pain. For the record: Lots of bacteria + unhealthy gut = gas pain for days. To compound... Read More
